Effects Of Lactobacillus Plantarum Research Articles

Effect of Lactobacillus plantarum on growth performance and hematological traits of European sea bass (Dicentrarchus labrax)

In this study, the effects of dietary probiotic Lactobacillus plantarum on the growth performance, gut colonization and blood biochemical parameters of European sea bass (Dicentrarchus labrax) were investigated. Fish were fed two different diets: control diet (non-supplemented) and experimental diet (supplemented with 10 × 109 CFU L. plantarum/kg) for 90 days. Fish were daily hand-fed two meals (9:00 and 16:00) to visual satiety. Dietary probiotic did not affect the growth performance of sea bass, but reduced mortality (from 11.67 to 1.67 %; P < 0.05). Lactobacilli population in intestinal content of European sea bass was not statistically modified by the treatment. Fish fed on L. plantarum showed an increase in total cholesterol (250.8 vs 222.0 mg/dl) and in triglycerides (137.1 vs 116.8 mg/dl) compared with the control diet.

Effect of Lactobacillus plantarum on germination and growth of tomato seedlings

Significant stimulation of germination of tomatoes (Lycopersicon esculentum Mill. cv Odessa plum) with poor initial germination capacity was achieved by soaking their seeds during 6 h in suspensions of nine out of ten Lactobacillus plantarum strains tested. The increase in percentage of germination ranged from 15.1 to 7.6 %. Lengths of shoots, main and lateral roots and development of root hairs increased after inoculation of seeds with studied L. plantarum strains. The treatments of seeds with L. plantarum expanded shoot lengths by 16.4–18.2 %. Stimulation of main root lengths in the tested tomato seedlings varied from 10.5 to 31.4 %, and the stimulation of lateral roots from 28.6 to 32.2 %. Lactobacilli from different strains exert different effects on the seedlings: for instance, inoculation with certain strains resulted in the stimulation of the main root growth and the inoculation with another strain stimulated shoot growth or growth of the lateral roots. It is the first report about plant-stimulating activities of L. plantarum from different ecological niches (plant surfaces, surfaces of edible mushrooms, dairy products) in the absence of nutritional compounds.

Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp.

The effect of Lactobacillus plantarum (FI8595), Lactococcus lactis subsp. cremoris MG 1363), Lactococcus lactis subsp. lactis (IL 1403), and Streptococcus thermophilus on cadaverine and other biogenic amine production by foodborne pathogens was investigated lysine decarboxylase broth. Both of lactic acid bacteria and foodborne pathogens used (especially Staphylococcus aureus, E. coli, Lc. lactis subsp. lactis and Lb. plantarum) had an ability to convert aminoacids into biogenic amine. The conversion of lysine into cadaverine was the highest (167.11 mg/L) by Lactobacillus spp. Gram-positive bacteria generally had a greater ability to produce cadaverine with corresponding value of 46.26, 53.76, and 154.54 mg/L for Enterococcus faecalis, S. aureus, and Listeria monocytogenes, respectively. Significant variations on biogenic amine production were observed in the presence of lactic acid bacteria strains (P < 0.05). The role of lactic acid bacteria on biogenic amine production by foodborne pathogens varied depending on strains and specific amine. Cadaverine accumulation by Enterobactericeae was increased in the presence of lactic acid bacteria strains except for St. thermophilus, which induced 2-fold lower cadaverine production by S. Paratyphi A. Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris induced 10-fold higher increases in histamine for E. coli and K. pneumoniae, respectively. Lactic acid bacteria resulted in strong increases in cadaverine production by P. aeruginosa, although remarkable decreases were observed for histamine, spermidine, dopamine, agmatine, and TMA in the presence of lactic acid bacteria in lysine decarboxylase broth . The result of the study showed that amine positive lactic acid bacteria strains in fermented food led to significant amine accumulation by contaminant bacteria and their accumulation in food product may be controlled by the use of proper starters with amine-negative activity.

Lactobacillus plantarum Consumption Increases PepT1-Mediated Amino Acid Absorption by Enhancing Protein Kinase C Activity in Spontaneously Colitic Mice1–3

Although probiotic consumption has generally been shown to have many beneficial effects for the prevention and treatment of inflammatory bowel disease, the effects of Lactobacillus plantarum (LP) on intestinal nutrient absorption, particularly oligopeptide transporter 1 (PepT1)-mediated absorption of dietary protein under inflammatory conditions, has not yet been characterized. In this study, we first investigated the effects of LP consumption on plasma amino acid concentrations and PepT1-mediated absorption of cephalexin in the small intestine of wild-type (WT) mice and interleukin-10 knockout (IL-10−/−) mice, a model of spontaneous colitis. We then analyzed expression and distribution of PepT1 and protein kinase C (PKC) activity in the jejunum of these mice. LP consumption (109 colony-forming units/0.5 mL) delivered by gavage once per day for 4 wk increased the total plasma amino acid concentration and the concentration of plasma cephalexin through enhancement of PepT1-mediated uptake in LP treated IL-10−/− mice compared with IL-10−/− mice. However, Western blotting and quantitative PCR analysis revealed no significant differences in PepT1 protein and mRNA expression between LP-treated and untreated mice. Additionally, immunofluorescence analysis showed that PepT1 did not appear to be mislocalized in IL-10−/− mice. Interestingly, IL-10−/− mice had significantly lower PKC activity and expression of phosphorylated PKC compared with WT mice, and these decreases could be prevented by LP treatment. These data suggest that consumption of LP enhances PepT1-mediated amino acid absorption, likely through alterations in PKC activity, as opposed to changes in expression or distribution of PepT1 in the small intestine of IL-10−/− mice.

Effect of Lactobacillus plantarum on intestinal microbial community composition and response to enterotoxigenic Escherichia coli challenge in weaning piglets

Weaning is a critical period in a pig's life. Probiotics such as lactobacilli may prevent post-weaning diarrhoea but little knowledge yet exists on the effects of Lactobacillus plantarum in pigs. Therefore, we set up 2 experiments. In experiment 1, 176 piglets were divided into 5 treatment groups: 1) no probiotic (LP0), 2) 5 × 10 9 cfu (total amount) before weaning on 25 days of life (LP1), 3) 5 × 10 10 cfu before weaning (LP2), 4) 5 × 10 9 cfu at weaning on 28 days of life (LP3), and 5) 5 × 10 9 cfu at weaning (LP4). On days 25, 28, 33 and 39 of life, 10–13 animals of each group were killed and DNA extracted from intestinal contents. Molecular microbiological analysis showed that L. plantarum significantly affected intestinal microbiota in groups LP3 and LP4 by increasing the abundance of butyrate producing bacteria in the colon and the ileal concentration of lactic acid. In experiment 2, 120 piglets were challenged with 3 × 10 9 cfu Escherichia coli (O149:K91:F4ac) at weaning followed by of 3 × 10 9 cfu or 3 × 10 10 cfu L. plantarum > 2 h later. No significant differences in ADG, ADFI, FCR and intestinal parameters were observed between treatments. L. plantarum administration at 3 × 10 10 cfu resulted in a significant reduction of diarrhoea incidence within 11 days after the challenge. The studies show that a single administration of 3 × 10 10 cfu L. plantarum at weaning can affect intestinal microbial community composition in piglets and thereby promote intestinal health after enterotoxigenic E. coli challenge.

Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi

Lactobacillus plantarum has been reported to be responsible for acid increase at the later stage of kimchi fermentation and considered not inappropriate as a starter of kimchi. If functional L. plantarum strain can survive in large quantity in kimchi during fermentation, it may endow new functionality to kimchi. After 12 day fermentation at 4°C, L. plantarum, Leuconostoc mesenteroides, Weissella cibaria, Weissella confusa, and Lactobacillus sakei were the most prevalent ones in kimchi without a starter. In kimchi with a starter, L. plantarum was detected from the 1 day fermentation and throughout 25 day fermentation. There was no difference in pH between 2 kinds of kimchi. The acid content after the 21 day increased more in kimchi with starter when most kimchi is consumed before this time. Survival of a starter strain throughout the whole fermentation suggested the possible use of various functional lactic acid-producing bacterias (LABs) to kimchi endowing a new beneficial function to kimchi.

Effect of Lactobacillus plantarum and chitosan in the reduction of browning of pericarp Rambutan ( Nephelium lappaceum)

The effects of Lactobacillus plantarum alone or in combination with chitosan were evaluated on quality and color retention in rambutan fruits ( Nephelium lappaceum) stored at 25 °C and 10 °C with 75 ± 2.5% of relative humidity for 10 and 15 days, respectively. The development of the microorganisms was evidenced by viability analyses and lactic acid production. The application of L. plantarum significantly improved color retention ( a* and L*), and reduced weight losses. The lactobacilli, alone or in combination with chitosan, preserved fruit quality characteristics such as firmness, total soluble solids and titratable acidity. The lactobacilli application on rambutan pericarp produced acidification of pericarp and avoided the browning; thereby desiccation was prevented due to biofilm formation.

The effects of Lactobacillus plantarum and Propionibacterium acidipropionici on corn silage fermentation, ruminal degradability and nutrient digestibility in sheep.

Summary The chemical composition, in situ ruminal degradability coefficients of dry matter (DM), and nutrient digestibility in sheep were evaluated for corn silage (CS) treated (fresh weight basis) with different levels of commercial bacterial inoculant (I) as follows: (1) untreated CS (control); (2) CS + I at half of the recommended level; (3) CS + I at the recommended level (3 × 10 10 colony forming units per g of fresh forage) and (4) CS + I at two-fold recommended level. The inoculants (Lallemand, France) consisted of Lactobacillus plantarum and Propionibacterium acidipropionici. Whole- plant corn was ensiled for 60 days in plastic polyethylene bags. Also, three laboratory silos (70 g capacity) for each treatment were sampled on days 2, 3, 4 and 60 to study the pH changes. The silages underwent rapid fermentation and were well- preserved. The pH value decreased to 4.0 on day 2 and was the lowest for treatment 2 on day 60 after ensiling compared with other treatments. Treatment 2 had higher (P<0.05) contents of crude protein (CP), residual water soluble carbohydrates (WSC), lactic acid, acetic acid, propionic acid, and total acids, but lower (P<0.05) butyric acid than treatment 3, and also higher acetic and lower butyric acid levels than other treatments. No traces of ethanol were detected in any of the silages. The acid detergent fiber (ADF) content of treatments 1 and 4 was lower (P<0.05) than others. Only ether extract (EE) digestibility was affected by these treatments which was higher for treatments 1 and 4 (P<0.05). The DM recovery for treatment 1 was lower than others. Effective DM degradability was slightly higher for treatment 4 and fraction a was significantly (P<0.05) lower for treatments 1 and 3 compared with treatment 4. The results indicated that application of this inoculant at half of the recommended level was more effective to enhance the aerobic stability of silages due to higher acetic and propionic acid production which have antimycotyic properties. The decreased cost associated with this level of inoculant might be economical for farmers in warm climates as to encourage its use as an additive for silage making.

Microbial development during tempeh fermentation from various beans and effect of Lactobacillus plantarum on the natural microflora

The microbial development during the fermentation of tempeh made of unacidified and acidified horsebean, pea, chickpea and soybean was studied. Increase in microbial count was observed during the fermentation of the various beans. Bacillus spp. and coryneform bacteria dominated the microflora of unacidified, and streptococci of acidified horsebean tempeh. In pea tempeh, lactobacilli dominated, in chickpea, micrococci, staphylococci and coryneform bacteria and in soybean tempeh, enterococci were the dominant genera. Inoculation of the cooked beans with Lactobacillus plantarum resulted in a lower pH and lower total counts in the various products. The use of Lb. plantarum in tempeh production may control the proliferation of undesirable microorganisms.

Effects of Lactobacillus plantarum on Caco-2 cell tight junction proteins after infection with enteric bacteria

Effects of Lactobacillus plantarum on Caco-2 cell tight junction proteins after infection with enteric bacteria

Validation of the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) Reactor Using Microorganism-associated Activities

The recently developed SHIME reactor (Simulator of the Human Intestinal Microbial Ecosystem) was validated by analysing a number of microorganism-associated activities. Data from the reactor were compared with values from the literature and results obtained from the analysis of faecal material of eight healthy persons. The fermentation patterns of four polysaccharides were studied. Arabinogalactan, xylan and pectin gave fermentation patterns in vitro indistinguishable from in vivo . Five different enzymatic activities were compared with in vivo experiments. All had activities which were of the order of those observed in vitro. The pro-drug sulphasalazine, whose active compound is released through microbial modification in the large intestine, was used as a reference compound. A fair correlation between in vivo and in vitro was found for the latter transformation. In addition the effect of Lactobacillus plantarum on the autochthonous microbial populations was investigated. Administration of L. plantarum resulted in an in vitro decrease in gram-negative anaerobic bacteria and total anaerobes. The same effect has been reported in vivo . The results obtained by the various validation experiments indicate that the reactor can be used to study the microbial communities of the gastrointestinal tract. Keywords - Gastrointestinal microbiology, In vitro simulation.

Development of microorganisms during cold storage of pea and chickpea tempeh and effect of lactobacillus plantarum on storage microflora

AbstractThe psychrotrophic count and pH of unacidified pea tempeh increased during storage at 4°C and the product was not acceptable after 1 week's storage. Acidification of pea during soaking did not markedly improve the keeping quality of the product. Inoculation of cooked pea with Lactobacillus plantarum resulted in a product with better keeping quality. Unacidified and acidified chickpea tempeh did not spoil within 2 weeks' storage. Inoculation with L plantarum resulted in a product which did not spoil within 3 weeks' storage. Micrococcus and Bacillus spp dominated the flora during storage. Bacillus pumilus was the most frequently isolated Bacillus sp, and the most frequently isolated Micrococcus sp was M varians.